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Tuesday, November 02, 2010

Recipe for Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley (Paleo, Gluten-Free)

Let's start out this month of South Beach Diet friendly Thanksgiving Recipes with this easy and tasty recipe for Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley. The truth is I didn't even think I liked sweet potatoes until a few years ago when I realized they didn't have to be topped with marshmallows and brown sugar, so when this recipe appeared in Bon Appetit in October 2003 I doubt I even noticed it. Fast forward 7 years, and I ate more than half of it for a snack when I tested the recipe! I did change it up a bit after thinking about what ingredients most people have on hand and what's available in November, but the final version is a keeper.

Preheat the oven to 400F/200C and cut up 2 large sweet potatoes into 1 inch cubes, aiming for cubes that are close to the same size. (By the way, no matter what the sign says at your grocery store, those orange-fleshed sweet potatoes are not yams! Some stores split the difference and call them sweet yams.)

Spread sweet potatoes out in a single layer on a pan that you've sprayed with nonstick spray, season with salt and pepper, and roast for 20-25 minutes.

While sweet potatoes are roasting, wash mushrooms if needed, dry, and cut into thick slices.

Toss the mushrooms with the rest of the balsamic mixture.

After 20-25 minutes, turn the sweet potatoes and spread them back out on the baking sheet.

Remove mushrooms from the bowl with a slotted spoon and spread them out among the sweet potatoes, making sure they're in a single layer.

Roast 20-25 minutes more, or until sweet potatoes have some color and mushrooms are done and lightly browned. (I thought the 1 hour total cooking time in the original recipe was a bit long, so some of my sweet potatoes got a little browner than I wanted, although that certainly didn't stop me from gobbling them up. I reduced the cooking time a little in my recipe.) Sprinkle with chopped parsley and serve hot.

Preheat oven to 400F/200C. Spray a large baking sheet with nonstick spray or olive oil. Peel sweet potatoes and cut into 1 inch cubes, trying to make cubes all close to the same size so they cook evenly.

Whisk together the chicken stock, olive oil, balsamic vinegar, and dried thyme. Toss sweet potatoes with about half the balsamic mixture, then spread then out in a single layer on the baking sheet and season with salt and fresh-ground black pepper. Roast sweet potatoes for 20-25 minutes, just until they're starting to get tender and barely browned on the bottom.

While sweet potatoes roast, wash mushrooms if needed and spin dry or dry with paper towels. Cut mushrooms into thick slices and toss with the rest of the balsamic mixture. (Use the same bowl as you used for the sweet potatoes.)

When sweet potatoes are getting tender and barely starting to brown, turn them over and spread out on baking sheet again. Use a slotted spoon to remove mushrooms from the balsamic mixture (so you don't pour the leftover liquid out onto the roasting pan) and distribute mushrooms among the sweet potatoes, making sure they're in a single layer. Roast sweet potatoes and mushrooms 20-25 minutes more, or until sweet potatoes are tender and nicely browned and mushrooms are done.

Remove to serving bowl, season with more salt and/or fresh ground black pepper if desired, sprinkle with chopped parsley and serve hot.

This recipe would be approved for phase 2 or 3 of the South Beach Diet. I think these sweet potatoes would make a fantastic low-glycemic alternative to the type of sugary sweet potato casseroles you often see on the Thanksgiving table.

Nutritional Information?
I chose the South Beach Diet
to manage my weight partly so I wouldn't have to count calories, carbs,
points, or fat grams, but if you want nutritional information for a
recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

34 comments:

Even if this dish weren't perfectly color coordinated with your blog colors (it is!), I'd put it on my list of recipes to make with the supply of sweet potatoes sitting on my countertop. I love how roasting brings out the sweetness in the potatoes!

This looks great. I made something almost like this last year with butternut squash and added it to pasta for my vegetarian son. This looks even better! He's getting this dish for sure, all veg version, mixed with pasta. Of course I'll have to make it this week to taste test! Yum.

We roast veggies all summer long on the bbq, never really thought of doing this time of year. And with all the beautiful squashes right now, and sweet potatoes, lovely idea. And looks so good, even the pickiest eaters would dive in.

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